Boeuf……..nach Förster-Lizerls Art: ein Resteessen

Boeuf nach Förster-Lizerls Art © Liz Collet,Boeuf, Rindfleisch, Steak, Rindfleischstreifen, Steakstreifen, Rind, Rindersteak, Kurzgebratenes, Penne, Pasta, Nudeln, Radicchio, Pilze, Champignons, Salat, Petersilie, Kräuter, Landküche, Resterezept, Leftover, leftover recipe, Salat, Gemüse, Joghurt, deftig, Gastronomie, Waldpilze, Wildpilze, Rezepte mit Resten, Lebensmittelreste, Lebensmittel,
Boeuf nach Förster-Lizerls Art © Liz Collet

Erholung
ist die Würze
der Arbeit.

Plutarch von Chäronea

Eine Handvoll Pilze (heute Champignons), einige Blätter Radicchio, ein Rest gekochte Nudeln vom Vortag, eine dünne Scheibe Rindersteak (ein Rest oder eines der gern im Handel angebotenen “Minuten-Rindersteaks”, dünn geschnitten), etwas Petersilie, Salz, Pfeffer, ein Klecks Naturjoghurt. Ein wenig Öl oder Butter zum Braten. Das sind die Zutaten, aus denen dieses Gericht heute im Handumdrehen zubereitet wurde. Es passt daher auch ideal als Rezept für #FiestaFriday. Und so kinderleicht wurde es gemacht:

Die in Scheiben geschnittenen, geputzten Schwammerl (Pilze) wurden zuerst in etwas Öl angebraten, dann die Nudeln hinzugefügt und mitgebraten. Salz, Pfeffer und Petersilie werden hinzugefügt, wenn die Nudeln auch ein wenig Farbe genommen haben. Zusammen mit geputzten Radicchio-Blättern auf dem Teller anrichten und das in Streifen geschnittene Steak in derselben Pfanne kurz von allen Seiten anbraten, mit Salz, Pfeffer würzen und mit einem Klecks Joghurt auf die Pilznudeln geben. Fertig ist das Mittagsschmankerl Zum Zwölfeläuten!

Boeuf nach Förster-Lizerls Art © Liz Collet,Boeuf, Rindfleisch, Steak, Rindfleischstreifen, Steakstreifen, Rind, Rindersteak, Kurzgebratenes, Penne, Pasta, Nudeln, Radicchio, Pilze, Champignons, Salat, Petersilie, Kräuter, Landküche, Resterezept, Leftover, leftover recipe, Salat, Gemüse, Joghurt, deftig, Gastronomie, Waldpilze, Wildpilze, Rezepte mit Resten, Lebensmittelreste, Lebensmittel,
Boeuf nach Förster-Lizerls Art © Liz Collet

Je nach Saison kann man das Gericht auch mit frischen Wild- und Waldpilzen zubereiten, wenn man Steinpilze, Maronen (Braunkappen) oder Reherl erbeuten kann. Im Wald. Oder am Markt. Geniessen Sie etwas GUTES und lassen Sie die Woche schön ausklingen!

Bon appétit © Liz Collet

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PS:

Corresponding to the wishes of some of my readers I’ll try to add a summary in english language (thanks to Monika and some more of You asking for it). 

Only a summary? Yes – for two reasons: Baking is a question of more or less exact measure of ingredients, You find recipes with both for it in my posts. Cooking recipes are a question of measures and ingredients in cookbooks and for beginners. My foodblog has never had ambition to replace kind of cookbook. It is daily cooking. Of course I’d been learning basics and recipes as many did and do from childhood on in kitchens of relatives and others. That’s helpful, but cooking is also creativity, love for ingredients, spices, herbals, personal taste and the love to experience each day and with every new meal new things. With fresh ingredients as well as with leftovers. My food blog has always had the ambition to encourage to do that: Experience, trust own taste and senses and go for it to start to cook even with low level experience. I love to bake, cook, create new recipes (and to shoot them) and to talk about like a little walk, a little promenade. “Kitchen talk” as it happens in my kitchen with family and guests while breaking off for lunch or in the evening when office is closed, office work is done and time to enjoy to cook and have meal together. Food posts here are like strolling up and down the street in words and pictures and as You all know: THAT’s easier in one’s mother language. German language and its dialects and warm and colourful potentials to express more and more precisely “between the lines”. It’s impossible to put all that –  word by word – exactly into english translation. And that’s not intention of my blog: Whether to be exact cookbook, nor perfect translation. It is a place to cook, bake and to enjoy food and ingredients and the free and usually one (!) hour lunch break between office work. No task, no duty, just pleasure and relaxation time between my work. Pleasure of food and cooking or baking and sharing the pleasure with those who love to step in. Into my kitchen – and my virtual kitchen, this blog.

So, You won’t find exact recipes for cooking in english here, only summary. My lunch break is long enough to cook fresh and enjoy to eat it. It’s – sorry, but – too short to fulfill wishes of multilingual posts or turn fun and pleasure in tasks, to respond such wish. My lunch break and posts are relaxation between my legal and other works (in several languages) I won’t turn it into “work” filling my lunch break with multilingual editorials. My lunch break is reserved for cooking and enjoying our meal – and some minutes (at max. 5- 10 minutes) of it for shooting the meal and writing about it. 

Feel welcome to my posts and blog in my “home” and “kitchen”, written in my mother language – and sometimes with a summary and description of foods or recipes in english language.

Cooking is – and always has been for me at any time of the day and even after long lasting working days – relaxation. As well as strolling along market stalls. I’ll never share the attitude to buy and eat fast food or convenience food for the reason to save time. I’d miss the moments of preparing, cooking as part of free time, simple pleasure. Fine way to gear down between and after office work, clearing one’s head and relax – for the afternoon part of office work or the evening.

Cooking – especially during lunch break, but not only then – is learning by doing and perhaps a little inspired by my food posts and those of thousands of others. Hope You like it!

Today’s recipe is one of the very simple ones and perfect to use leftovers.

Today I used as leftovers in the fridge: penne, radicchio, some mushrooms and a thin “minute steak”. Divide, clean and cut the leaves of the radicchio and put them into a bowl. Give the cleaned and sliced mushrooms  in a hot pan with few oil and roast them about 2-3 minutes.

While roasting them cut the minute steak in strips. Add the penne to the mushrooms and roast them together until browning golden. Add black pepper, a  pinch of salt and add all of it to the radicchio in the bowl or deep plate, mix it and add fresh parsley. Now give the steak strips into the pan and sear them for about 1-2 minutes, add pepper, salt and – if You like it – some cayenne pepper or paprika powder.  Add a little fresh yoghurt in top of the penne and mushrooms and the steak strips on top with some parsley, serve and enjoy it!

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5 comments

    • Thanks Monika for Your kind comment and wish for english version of my recipes. I appreciate Your lovely and inspiring food blog! There won’t be english recipes in my blog. I added a little summary for it in english together with some words about the reasons my Food Blog and posts are and will be in german language. Some of my future posts may contain an english summary, too. But as my lunch break and posts are relaxation between my legal and other works (in several languages) I won’t turn it into “work” filling my lunch break with multilingual editorials. My lunch break is reserved for cooking and enjoying our meal – and some minutes (at max. 5- 10 minutes) of it for shooting the meal and writing about it. Feel welcome to my blog and thanks for Your question as a chance to add some words in english as summaries for those who’d be interested in it like You do. Kind regards, Liz

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